Rose cake is a traditional name of old Beijing with sugar filling and puff pastry. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 infoThe method is to use the fresh roses of Miaofeng Mountain, pick the petals, remove the stems and wash them with water, then pickle them, mix them with fried honey to make a rose filling, and then use the dough synthesized with rich and strong powder, and the dough after fermentation, fold them in layers and make a skin, wrap the filling, press it flat, form a round cake shape, and print the four characters "rose cake" and flower patterns. After being baked in the oven, the rose cake is ready.

The method of rose cake is roughly the same as that of vine cake, except that there is no need to buy vine flowers, and each pastry shop has vine cake in the backyard, which can be picked at any time. The rose cake has a strong fragrance, and the rattan cake has a light and fragrant taste, each with its own characteristics. Rose cake contains protein, fructose and rose oil, mainly citronellol, neroliol, eugenol, phenethyl alcohol, nonanol, benzyl alcohol, linalool, phenylethyl acetate, as well as quercetin, bitters, tannins, gallic acid, carotene, red pigment and other ingredients.

500 grams of fine flour, 50 grams of rose paste, 200 grams of sugar, 75 grams of walnut kernels, 200 grams of cooked lard, 15 grams of sesame seeds, 85 grams of steamed flour, and 175 grams of water are required to make rose cake. First, put the cooked flour with sugar, chopped walnut kernels, rose sauce, and sesame seeds on the table and mix evenly, and then add 25 grams of cooked lard and knead it by hand to form a filling. Mix 200 grams of fine flour with 100 grams of lard, rub it well with your hands, and mix it into puff pastry. In addition, pour 300 grams of Qingfen into the basin, add 75 grams of lard first, rub it evenly with your hands and beat it into ears, then add water, knead it hard and soft, and make a leather surface.

Knead the two kinds of dough into the same number of 20 agents, flatten the skin and dough agent by hand, wrap the crispy dough agent, flatten and roll out into a square, roll it up and then flatten it by hand, repeat it twice, and finally roll it into a small roll more than 3 cm long, press it all over, wrap the filling into the mouth, and then press it into a round cake shape, point a red dot in the center of the cake, put it in the oven, and bake it for about 10 minutes over a warm fire.

Bake the kernels and sunflower seeds in the oven to bring out the fragrance and chop them; Chop the melon sugar and let the butter soften at room temperature. All the materials are mixed evenly, evenly divided into 6 parts, and kneaded into small balls for later use. Take 60 grams of water and soak the grain flour overnight. I put the materials other than butter, salt in the bread machine and stir for ten minutes, stop the machine, and I add butter, salt and continue stirring by turning on the machine. The weather is very hot, and the lid of the bread maker is opened during the whole mixing process, and when the mixing is done, the lid is closed and the fermentation continues.

After the base is fermented, divide the dough evenly into 6 parts, vent, round and relax for 15 minutes. Take a small dough, quietly flatten it, wrap it in a rose filling, use the tiger's mouth to gradually tighten the edge of the skin inward into a ball, and then quietly press it into a round cake shape, put the small round cake into the fine corn flour and roll it, so that the small round cake is covered with fine corn flour and put it in a baking tray lined with oiled paper, remember to close the round cake with a mouth, cover with plastic wrap, and finally ferment at room temperature for 60 minutes. Finally, after fermentation, remove the plastic wrap, cover with a piece of oiled paper, and cover the negative of another baked or live bottom cake mold, which needs to be compacted with weights. Preheat the oven to 180 degrees, place the baking tray in the oven and bake for 25 minutes before serving.

Old Beijingers are very particular about the season when they eat food, that is, what food to eat in what season. And the merchants also do what they like, supplying seasonal goods according to the season. Among them, the pastry shop pays great attention to the season, following the Lantern Festival to supply the Lantern Festival, to the spring when the flowers are in full bloom, and the advertisements are posted: "Flower rose cake, flower vine cake should be listed in the festival", which has become a scene in Beijing.

Roses are sweet in taste, warm in nature, fragrant in breath, peaceful in medicinal properties, and have the effects of regulating qi and blood, detoxifying and nourishing the skin, dispersing blood stasis, opening the body and dissolving stasis, soothing the liver and awakening the spleen, promoting bile secretion, assisting digestion, and regulating the mechanism. It is mainly suitable for patients with flank pain, stomach distension and menstrual irregularities or premenstrual pain caused by liver and stomach disharmony. In addition, roses also contain a variety of nutrients, which have a good effect on some skin diseases, and can completely remove acne and acne with long-term use, so that the skin of the face is smooth and delicate, and has a certain effect on the treatment of facial melasma.

On the one hand, the ancients thought that flowers were the elite of plants, and eating them could maintain health, and they died halfway, according to today's words, they are natural green food; On the other hand, flowers are used as a metaphor for people's noble morality, and meals and drinks are metaphors for people's pursuit of morality. As early as more than 2,000 years ago, my country's patriotic poet Qu Yuan had such a poem in "Lisao": "The fall of Mulan in the morning is dewy, and the fall of autumn chrysanthemum in the evening." "It is a metaphor for my own practice of purification.

Beijing's pastries, from the Liaojin period once began to take shape, after the Yuan, Ming and Qing dynasties, Beijing has become the national political and cultural center, humanities, businessmen gathered, the market is prosperous, the demand is strong. The Ming Dynasty moved its capital from Nanjing to Beijing, bringing with it southern-style pastries, called "Nanguo Pu". When the Qing court entered Beijing, it brought Manchu pastries, called dumpling shops, which greatly enriched the types of Beijing pastries and constituted two different styles in the north and south, commonly known as the two cases of the north and the south. The southern case is usually operated by pastry merchants in Jiangsu and Zhejiang, and the pastries made are both salty and sweet, with a fragrant taste, and are not too greasy. Such as plum blossom cake, jujube paste sesame cake, pretzel cake, pretzel triangle cake, almond cake, mung bean cake with stuffing oil, flower rose cake, vine cake and various southern sugars.

The usual Daoxiang Village and Guixiang Village still adhere to this style today. The cakes of the North Case include Hibiscus Cake, Saqima, Walnut Cake, Almond Dry Food, Chicken Fat Cake, Eight Pieces of Size, Honey Offering and Various Mooncakes. The northern case is divided into Manchu and Han pastries and halal pastries. Halal pastry is also known as vegetarian because it uses only vegetable oils. Not only for Islamic customers, but also for the major temples in the past, they also used halal pastries. The most famous halal pastry shop is Xiangjugong, which is located in the west of Qianmen Street, opposite Zhengmingzhai pastry shop.

Zhengmingzhai pastry shop was built in the middle of the Ming Dynasty by a family surnamed Sun. Zhengming Zhai belongs to the Manchu and Han pastries of the North case, but also learn the strengths of each family, its pastries take the essence of meat and vegetables from the north and south, and melt the characteristics of Han, Mongolia and Tibet, and are famous for the exquisite materials, strict formulas, and precise workmanship. From the first year of Xianfeng to the end of the Qing Dynasty, Zhengmingzhai is constantly the royal food of the palace festive birthday banquet, Cixi has used Zhengmingzhai pastries to reward the palace concubine guests, Zhengmingzhai pastries are included in the "imperial dining room" products, called orthodox Manchu and Han cakes. Zhengmingzhai's rose cake is also very famous, when General Zhang Xueliang was in Beijing, he liked to send people to Zhengmingzhai to order rose cakes, for banquets and gifts.

At present, every spring in the Beijing market, Guixiang Village, Daoxiang Village and other pastry shops provide flower rose cakes, after the flower period, you can also buy pickled flower rose cakes, as for the rattan and carrot cakes, it is rare in the market now.